How to make it

1. Heat the oven to 375°F. Take the pork roast out of the fridge 20 minutes early so it is not ice cold going in.
2. Season the roast. Pat the roast dry with paper towels — this helps the outside brown. Rub it all over with the oil, then sprinkle on the salt, pepper, garlic powder, onion powder, paprika and rosemary. Rub it in with your hands.
3. Load up the pan. Put the roast in the middle of a large roasting pan or a 9 × 13-inch baking dish. Scatter the potatoes, carrots and onion chunks around it. Pour the chicken broth into the bottom of the pan.
4. Cover and roast. Cover the pan tightly with foil. Roast for 1½ hours, then take the foil off and roast 30–45 minutes more, until the veggies are tender and the pork reads 145°F on a food thermometer stuck in the thickest part.
5. Rest, then slice. Move the roast to a cutting board and let it rest 15 minutes — this keeps it juicy. Slice it up and serve with the roasted veggies and some of the pan juices spooned over the top.